lemongrass pork

A quick and easy Vietnamese stir fry is a great option for a weekday dinner. This pork dish is SO flavourful! Ready in minutes too... learn how to pack in the flavour, Vietnamese style with my easy recipe.

Vietnamese Pork with Lemongrass &amp; Chilli

pork

peanut oil (or vegetable/canola etc.)

lemongrass

garlic (finely chopped)

Thai chillies (red

tbsp sugar

tbsp fish sauce

tbsp light soy sauce

tsp white pepper

Mix together the sugar, fish sauce, soy sauce and pepper with 3/4 cup of just boiled water. Stir until the sugar is dissolved then set aside.

Heat the oil in a wok until just hot. Drop in the garlic and stir briefly (20 seconds). Add the lemongrass and chilli and stir for 1-2 minutes.

Add the pork and stir fry for 1-2 minutes then pour in the sugar/fish sauce/soy sauce liquid.

Turn up the heat and simmer vigorously for 2-3 minutes until lightly caramalised. Remove from the heat and serve immediately.

Serve alongside freshly boiled Jasmine Rice or Vietnamese Broken Rice (see pic).

You can also serve a simple pickled salad of cucumber, scallions and tomato slices dressed with a combination of 1 tbsp fish sauce, 1 tsp sugar &amp; 2 tbsp rice vinegar.

These fragrant lemongrass pork chops are succulent, sweet and the essence of Vietnamese cuisine. Grilling gives an authentic pop of char to these unique South East Asian delights.

Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa)

pork chops ((thin chops, bone in))

lemongrass stalks ((white parts only, very finely chopped))

cilantro ((stems only, chopped))

soy sauce

Thai chillies ((finely sliced))

peanut oil ((or vegetable/canola))

tbsp rice wine ((or Chinese cooking wine))

½ tsp white pepper

Sugar

200 ml boiling water

ml fish sauce

200 ml white vinegar

garlic ((very finely chopped))

Thai chilli ((very finely chopped))

cucumber

tomatoes tomatoes

cilantro ((chopped))

tbsp mint ((chopped))

broken rice ((cooked))

Combine all the marinade ingredients with the pork and leave covered or in a plastic bag in the fridge for as long as you can! 24 hours is great, 4 hours minimum.

Once marinated, heat a BBQ grill or a skillet pan. Cook the pork chops for about 4-5 minutes per side (depending how thick your chops are) a thicker chop may take 5-7 per side. My chops were about 1-inch (2.5cm) thick.

Leave the chops to rest for 2 minutes before serving.

Boil the water and when hot, pour over the sugar. Add the fish sauce and vinegar and whisk until the sugar is dissolved. Add the garlic and chilli and stir. Leave to cool to room temperature. You can store in a jar in the fridge for up to 2 months.

For the Nước chấm dipping sauce

Make a simple salad with cucumber, tomato, cilantro and mint. Serve a little cooked broken rice (or Jasmine rice) alongside the salad and the little Nước chấm dipping sauce on the side in individual bowls per person.

For the accompaniments

Vietnamese Grilled Pork (Bún Thịt Nướng) is delicious, flavorful, and easy to make. It’s tender and juicy on the inside, and perfectly charred outside.

Vietnamese Grilled Pork

pounds pork pork

lemongrass,

shallots, roughly chopped

garlic

brown sugar

fish sauce

lime juice (juice from 1 lime)

vegetable oil

Cut the pork shoulder into 2-3 inch pieces, about 1/4 inch thick. Set aside in a large mixing bowl or Ziploc bag.

In a blender or food processor, add the remaining ingredients (lemongrass, shallots, garlic, brown sugar, fish sauce, lime juice, and vegetable oil). Mix for 1 minute until blended and smooth.

Pour the marinade over the pork and toss well to coat evenly. Cover the bowl with plastic cling wrap (or seal the ziploc bag). Refrigerate for at least 1 hour (or overnight for the best results).

Marinate the pork:

Preheat grill over medium high to 450F, about 6-8 minutes. Place the marinated pork spaced evenly apart on the grill and grill for 5-7 minutes on each side until nicely charred. The internal temperature for the pork should reach 150F as read on a meat thermometer.

Let the pork rest at room temperature for 5 minutes and serve.

To grill the pork:

You can also bake the pork in a 425F preheated oven for 16-18 minutes until golden brown, and the internal temperature for the pork reaches 150 F as read a meat thermometer. Optionally, turn the broiler on HI and broil for another 2-3 minutes until nicely charred on the edges. Keep a close eye on it though as things can burn quickly in the broiler.

Let the pork rest at room temperature for 5 minutes, then serve.

To bake the pork:

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Top 3 lemongrass pork recipes from across the web

The most viewed lemongrass pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vietnamese Pork with Lemongrass &am...

Vietnamese Grilled Lemongrass Pork ...

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The most viewed lemongrass pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine